7 Ways to Use Up Thanksgiving Leftovers

1. Leftover Turkey Soup

This easy leftover turkey soup is a pot-pie inspired recipe that is gluten-free and ready in about 35 minutes. It’s a perfect way to use up any leftover turkey meat and makes even better leftovers the next day (if you have any left!).

2. Gluten-Free Pot Pie

This paleo-friendly gluten-free pot pie gets constant raves with over 100 5-star reviews! The crust if grain-free, flaky and reminiscent of the traditional pot pie that you grew up with. Swap the chicken for cubed turkey meat (white and/or dark works) and you have the best Turkey Pot Pie ever!

3. Low Carb Turkey Soup with Cabbage

Once the Thanksgiving feast is over, a lot of us are looking for something on the lighter side to reset our digestion. This easy turkey soup with cabbage is low-carb, infused with anti-inflammatory turmeric and as easy as it gets.

4. Turkey Barley Soup

Based on my Mom’s famous recipe, this Turkey Barley soup uses the whole turkey carcass to create a super flavorful broth that is the base of this soup. Barley is NOT a gluten-free grain, so feel free to sub buckwheat or even rice if you want a gluten-free version. Legitimately my favorite part of the Thanksgiving meal growing up!

5. Turkey Black Bean Chili

Chili is such an easy dinner, especially when you are burnt out from cooking Thanksgiving dinner! This Turkey Black Bean Chili uses ground turkey meat in the recipe. To make it with cubed turkey (white and/or dark works), omit sauteeing the ground meat and add the cubed, cooked turkey meat at the same time as the beans. Delicious!

6. Stuffed Sweet Potatoes

Combine leftover ham with spinach, egg, sweet potato and spices, then topped with cheese and let it melt! One of the easiest and most delish ways to create a quick meal with leftovers!

7. Creamy Parnsip Soup

This creamy parsnip soup is gluten-free and dairy-free but tastes like it has cream in it. The secret is blending some of those cooked parsnips to create a thick and creamy broth! The recipe calls for andouille sausage but I have made this MANY times with leftover cubed ham and it’s fabulous!! I do recommend adding a pinch of both paprika and crushed red pepper flakes to mimic a touch of the spices that the andouille sausage infuses into the broth.

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